Delicate Spinach & Mushroom Lasagna- Do not LOSE this form 😋
constituents
For the Sauce
2 tbsp olive oil painting
1 large onion, finely diced
cloves garlic, diced
oz mushrooms, sliced
oz fresh spinach leaves
2 mugs ricotta rubbish
1 mug heavy cream
mug grated Parmesan rubbish
1 tsp dried Italian seasoning
swab and pepper to taste
For the Lasagna
12 lasagna polls, cooked and drained
mugs tattered mozzarella rubbish
Fresh parsley( for trim)
Instructions
Prepare the Sauce
Heat olive oil painting in a large skillet over medium heat. Sauté onion until softened, about 5 twinkles.
Add garlic and cook for 1 nanosecond, until ambrosial.
Stir in mushrooms and cook until tender, about 5 – 7 twinkles.
Add fresh spinach and cook until wilted. Remove from heat and stir in ricotta rubbish, heavy cream, Parmesan rubbish, Italian seasoning, swab, and pepper. Mix until well combined.
Assemble the Lasagna
Preheat your roaster to 375 °F( 190 °C).
In a 9×13- inch baking dish, spread a thin subcaste of the sauce. Subcaste with 3 cooked lasagna polls, followed by a generous quantum of the spinach and mushroom sauce. Sprinkle mozzarella rubbish on top.
Repeat the layers, ending with mozzarella rubbish on the top subcaste.
Singe
Cover the dish with antipode and singe for 25 twinkles. Remove the antipode and singe for an fresh 10 twinkles, or until the rubbish is golden and bubbly.
Serve
Let the lasagna cool for 10 twinkles before slicing. Garnish with fresh parsley and serve warm.
Details
Prep Time 20 twinkles
Cook Time 45 twinkles
Total Time 1 hour 5 twinkles
Servings 6
Tips
Add a pinch of nutmeg to the ricotta admixture for added depth of flavor.
For a protein boost, toss in cooked shredded funk or atrophied link.